duncs500 wrote: Thu Dec 07, 2023 5:34 pm
Firm with brown fat but not crispy is optimum IMO. Definitely don't want stretchy white fat, that's for sure, rather crispy than that.
+1
+2
What I do lament is the loss of the rind. Where we get our bacon from (Cheshire Smokehouse) does incredible bacon, but a couple of years ago the rinds disappeared. I asked and apparently that's how the meat now comes into them, so not a decision on their part. Used to love crunching on crispy bacon rind after I'd finished the rest of the fry up.
Re: The fry-up of correctness
Posted: Fri Dec 08, 2023 10:48 am
by duncs500
Anyone who puts under done bacon in a sandwich is a wrong un. Who wants to pull half the bacon out on a piece of string when eating a sandwich?
I used to work with a guy who used to do bacon in the microwave.
Re: The fry-up of correctness
Posted: Fri Dec 08, 2023 11:37 am
by Jobbo
I like my bacon not to be too crispy - and if I have it on a toasted sandwich then it must not be overdone. It's not hard to get the fat browned but keep the meat tender; if I'm not doing it on the bbq I use the grill and that works perfectly. It's fried bacon which has problems with fat not rendering/crisping until the meat is overcooked.
However, I do love properly crisp (US style) streaky from time to time. I use a shallow baking tray and a cake cooling rack like this which fits in it - something like this: https://www.procook.co.uk/product/proco ... k-40x255cm - and cook the rashers in the oven on the rack. They come out perfectly crisp.
Re: The fry-up of correctness
Posted: Fri Dec 08, 2023 12:12 pm
by JonMad
I used to grill my bacon but I like using the fat from the bacon rind to cook it in, no extra butter/oil, to a decent level of crispiness, then using the remainder of the bacon fat for the eggs afterwards (which are quick, so the bacon stays hot). Then into a toasted bagel, with a smear of brown sauce. (technically not a fry up, as no beans, at a minimum - would be a bit messy in a bagel). Though by grilling the bacon that leaves some fat on the grill rack, which can then be absorbed into the bagels by toasting them cut side down first.
Re: The fry-up of correctness
Posted: Fri Dec 08, 2023 12:21 pm
by duncs500
Jobbo wrote: Fri Dec 08, 2023 11:37 am
I like my bacon not to be too crispy - and if I have it on a toasted sandwich then it must not be overdone. It's not hard to get the fat browned but keep the meat tender; if I'm not doing it on the bbq I use the grill and that works perfectly. It's fried bacon which has problems with fat not rendering/crisping until the meat is overcooked.
However, I do love properly crisp (US style) streaky from time to time. I use a shallow baking tray and a cake cooling rack like this which fits in it - something like this: https://www.procook.co.uk/product/proco ... k-40x255cm - and cook the rashers in the oven on the rack. They come out perfectly crisp.
All correct. I always cook my bacon on the bbq, gives it a nice flavour, always comes out right, and is less messy to boot.
Re: The fry-up of correctness
Posted: Fri Dec 08, 2023 1:43 pm
by mik
Well that's one I didn't consider - onion rings. For breakfast.
Re: The fry-up of correctness
Posted: Fri Dec 08, 2023 1:46 pm
by Simon
Wow, nice starter. What's for main?
Re: The fry-up of correctness
Posted: Fri Dec 08, 2023 1:58 pm
by dinny_g
Smoked Streaky Bacon on a BLT
Smoked Back Bacon for all other uses
Re: The fry-up of correctness
Posted: Fri Dec 08, 2023 2:44 pm
by Jobbo
mik wrote: Fri Dec 08, 2023 1:43 pm
Well that's one I didn't consider - onion rings. For breakfast.
I knew you'd have missed something. Though not that
Re: The fry-up of correctness
Posted: Fri Dec 08, 2023 4:37 pm
by Beany
dinny_g wrote: Fri Dec 08, 2023 1:58 pm
Smoked Streaky Bacon on a BLT
dinny_g wrote: Fri Dec 08, 2023 1:58 pm
Smoked Streaky Bacon on a BLT
Smoked Back Bacon for all other uses
The Lesser Spotted Dinny of Correctness returns!
Re: The fry-up of correctness
Posted: Sat Dec 09, 2023 6:21 pm
by Jobbo
Re: The fry-up of correctness
Posted: Sat Dec 09, 2023 8:52 pm
by Rich B
You people who want the beans in a separate pot, do you eat them on their own?
Re: The fry-up of correctness
Posted: Sat Dec 09, 2023 8:59 pm
by Beany
That one on the shovel is handy, as you can tip the contents off and use it to go beat the manager till they stop making noises, for having the temerity of putting food on a fucking shovel.
I bet that costs about £45, too.
Re: The fry-up of correctness
Posted: Sat Dec 09, 2023 10:02 pm
by Zonda_
I was out for a meal yesterday, I had fish and chips with mushy peas served in a separate pot, first thing I did was pour them out. They’re just making washing up for themselves .
Re: The fry-up of correctness
Posted: Mon Dec 11, 2023 8:37 pm
by NGRhodes
If I have toast (rather than bread) it needs to be lightly toasted so that it can still be used to wipe the plate clean at the end, Wiping the plate clean, mopping up the left over bean n meat juices to me is a vital part of the British Fry Up Rituals.
Where we get our bacon from (Cheshire Smokehouse) does incredible bacon, but a couple of years ago the rinds disappeared. I asked and apparently that's how the meat now comes into them, so not a decision on their part. Used to love crunching on crispy bacon rind after I'd finished the rest of the fry up.
